Elevated Tavern Fare and Craft Cocktails Are Featured at this Warm Neighborhood Gathering Place

The Village Tavern Joins Ridgefield’s Evolving Restaurant Scene
 

March 1, 2017, Ridgefield, CT: Ridgefield resident/restaurateur Chef Germano Minin introduced his neighborhood tavern to Ridgefield this past January, filling a void in the area’s culinary landscape with their comforting tavern fare and homey atmosphere. The Village Tavern is quintessential New England, from its rustic aesthetics and prohibition style brown spirits program, to its utilizations of local food resources and its inspired menu items.
 
Located on Main Street, The Village Tavern is marked by a classic white colonial façade where large picture windows provide passersby with a sneak peek into this convivial and high energy bar and restaurant. Exposed brick, dark wood furnishings, forest green paneling, plaid fabrics, and subway tile flooring fill the room. Artist Sharon Leichsenring dazzles with a larger than life wall mural of a stunning “abondanza” woman, paying homage to Brunetti's Market, a Ridgefield staple for nearly 30 years and the former occupant of the Tavern’s space.
 
The menu is created by Chef Minin who came to Ridgefield by way of Palmanova, Italy. Shortly upon graduating with a Culinary Arts Degree from the Instituto Professionale Alberghiero in Friuli, Italy, Chef Minin began his stateside culinary career as the Executive Chef for the Bice Ristorante Group in Scottsdale, AZ and Washington, DC. From there, he spent time in Scottsdale, Arizona working with some of the top Italian bistros in the area, including the popular Coco Pazzo, until he ultimately began his own venture as Chef-Partner of the Piccolo Group at the highly touted Hostaria del Piccolo in Santa Monica, California. Now, Chef Minin presents The Village Tavern, putting forth an American tavern menu, which of course shows some love towards Chef’s Italian heritage.
 
Cheese and Charcuterie start things off, along with a glorious Fritto Misto of golden fried calamari, shrimp, and a crab cake served alongside a spicy Arrabbiata dip. “Picnic Ribs” are bar top favorites, as are the Chicken Lollipops glazed with honey and garlic, and Handmade Toasted Ravioli with a different cheese filling on any given night.  Standout apps include the King Napoleon layered with king crab meat, herbed cheese, and wonton crisps atop a silky beurre blanc sauce, and the Duck Confit Turnover with roasted poblano and caramelized shallots served with a cilantro pesto.
 
Creative greens (all of which can be mad with tuna, shrimp, or chicken) offer a variety of flavor profiles andcontrasts as tasted with the Niçoise comprised of kale, green beans, tomato, potato, cucumber, hardboiled egg, and toasted almonds, all dressed in a bacon sherry dressing.  The Ribbons Salad is a refreshing combination of shaved cucumber, carrot, fennel, and radish with parsnip lemon vinaigrette. Chef brings it home with handcrafted pasta such as the Corn Flour Penne tossed with parmesan cream, roasted garlic and porcini truffle oil, and Potato Gnocchi with fresh Maine lobster and zucchini in a traditional Friulian “busera”, likened to that of a scampi sauce with tomatoes.  In addition to a roasted organic “bird”, V.T. house-ground burger, and grass fed NY strip, tavern standouts include; Fish & Chips with hand-cut fries served with malt vinegar and tartar sauce; Stewed Root Beer Lamb Shank; and Black Cod Fillet with miso glaze, venere (black) rice, and sautéed Brussels sprout petals.
 
The beverage program combines the old with the new, providing a brief and spirited history lesson. “American Prohibition” cocktails feature old fashioneds, daiquiris, and sours. “Turn of the Century” brings out the ol’ Sazerac made with rye, Peychaud's bitters and absinthe wash, in addition to a Negroni of Old Tom gin, Campari, and Carpano Antica vermouth. "Modern Day” concoctions include; Zuzu’s Petals made with Bisongrass vodka, Suze, grapefruit, prosecco, and lavender bitters, and the Paper Plane shaken with bourbon, Aperol, Amaro Nonino (herb and root fortified grappa), and fresh lemon. A revolving selection of craft beers and a small and carefully curated wine list round out the beverage program.
 
The Village Tavern seats up to 130 guests and is open day and night, 7 days a week. A warm weather patio accommodates 40 people. YES to Happy Hour and Sunday Brunch!
 
378 Main Street, Ridgefield, CT 06877
www.vtridgefield.com